Butterlike compositions and methods of manufacturing same

ABSTRACT

A butterlike composition which includes a solidified emulsion of at least one vegetable oil, water and at least one hydrocolloid the composition having butterlike properties.

The present application is the national stage under 35 U.S.C. 371 ofPCT/IL99/00313, filed Jun. 11, 1999 which is a continuation-in-part ofU.S. application Ser. No. 09/096,475 filed Jun. 12, 1998 now U.S. Pat.No. 6,132,793, the entire disclosure of which is incorporated herein byreference.

FIELD OF THE INVENTION

The present invention relates to a butterlike composition and method ofmanufacturing same, and more particularly, to a butterlike compositionof natural, unmodified vegetable oil and a nutritional fiber.Specifically, the present invention concerns a novel technology forvegetable oil solidification, which preserves the oil's quality, itsoriginal molecular structure and composition, its biologicalcharacteristics and its nutritional value, by solidifying the oil with anutritional fiber.

BACKGROUND OF THE INVENTION

Butterlike substances are soft whitish or yellowish fatty solidsprocessed for cooking, frying and for table use as spreads. Exampleinclude butter which is a soft whitish or yellowish fatty solid thatseparates from milk or cream when it is churned, and margarine which ismade of refined vegetable oils which undergo chemical solidification(i.e., hydrogenation, saturation) and/or blended sometimes with animalfats and emulsified usually with water or milk.

The solid characteristic of many of the prior art butterlike substancesresults from the high percentage of saturated fatty acids containedtherein. According to the prior art, solidification is achieved eitherby purification, as is the case for butter, or by hydrogenation ormixing with saturated fatty acids, as is the case for types ofmargarine. In both cases, however, the make-up of the oils employed,i.e., the chemical structure and/or composition are modified.

A large body of information indicates that daily consumption ofsaturated fatty acids has a bad influence of human health, especiallydue to the rise in blood cholesterol levels inflicted thereby and thepossible development of cardiovascular diseases, arteriosclerosis andgallstones. In addition, butter itself includes high percentage ofcholesterol which by itself increases the chances of developing suchdiseases.

Margarine, on the other hand, which also includes relatively high levelsof saturated fat, is in most cases the product of catalyzedhydrogenation, which introduces trans fatty acids therein, which wereshown to cause membrane alterations which may lead to development ofcancer. Furthermore, during hydrogenation the chemical make-up of thevegetable oil employed for the production of margarine changes, and as aresult, beneficiary influences of such make-up on human health is lost.

Vegetable oils, especially olive oil, are low in saturated fatty acids.Indeed, many studies have shown that olive oil consumption as a majorsource of fatty acids reduces blood cholesterol levels in patientssuffering from high blood cholesterol (e.g., cholestoremia). It wasfurther shown that olive oil consumption lowers the light densitylipoprotein/high density lipoprotein (LDL/HDL) ratio in the blood, i.e.,it decreases the blood level of “bad” cholesterol and thereby lowers therisk of developing cardiovascular diseases. It is therefore notsurprising that some physicians refer to olive oil as a medicament.Other vegetable oils are also known to have beneficiary effects on humanhealth.

Consumption of nutritional fibers is known to reduce blood cholesterol,to assist in digestion and to lower the chances of developing intestineand colon cancers.

There is thus a widely recognized need for, and it would be highlyadvantageous to have, a butterlike composition devoid of the badinfluences associated with butter and/or margarine consumption and whichenjoys the benefits of consuming unmodified vegetable oil and anutritional fiber. In addition, it would be advantageous to have abutterlike composition that further contains a dietary supplement andenjoys the benefit of promoting healthy cholesterol.

SUMMARY OF THE INVENTION

According to the present invention there is provided butterlikecomposition comprising a solidified emulsion of at least one vegetableoil, water and at least one hydrocolloid which is a fiber, thecomposition having butterlike properties. In one aspect, the fiberserves as a solidifying, gelating or thickening agent. According to apreferred embodiment, the butterlike composition comprises at leastabout 28% weight percent fiber. According to certain embodiments, thebutterlike composition comprises about 18-60 weight percent fiber,preferably about 20-40 weight percent fiber, more preferably about 20-30weight percent fiber. According to yet another preferred embodiment, thebutterlike composition comprises about 36 weight percent fiber.According to still further features, in a preferred embodiment, thefiber is a nutritional fiber.

According to further features in preferred embodiments of the inventiondescribed below, the vegetable oil maintains its chemical make-up whilein the composition.

According to still further features in the described preferredembodiments at least one vegetable oil maintains its chemical make-upwhile in the composition.

According to still further features in the described preferredembodiments the butterlike composition further comprises at least onesubstance selected from the group consisting of emulsifier, stabilizer,flavor, preservative, colorant, acid and salt.

According to still further features in the described preferredembodiments the butterlike composition further comprises at least onedietary supplement. In a highly preferred embodiment, the dietarysupplement is red yeast.

According to still further features in the described preferredembodiments the vegetable oil is selected from the group consisting ofolive oil, cocoa oil, sunflower seed oil, soybean oil, corn oil, sesameoil, peanut oil, coconut oil and palm oil.

According to still further features in the described preferredembodiments at least one vegetable oil is a liquid oil at ambienttemperature.

As indicated above, in one aspect, the fiber serves as a hydrocolloid inthe composition and method of the invention. Hydrocolloids are gelatingagents which when present in low amounts act as emulsifiers orstabilizers and when present in high amounts act as thickeners orsolidifying agents. The threshold amount for each mode of action dependson the particular hydrocolloid and the particular chemical environmentin which it is present. Thus, many emulsifiers, stabilizers andthickeners are hydrocolloids. However, as will be understood by thoseskilled in the art, there are certain emulsifiers, stabilizers andthickeners that do not function as gelating agents, and therefore arenot hydrocolloids. One such example is the emulsifier lecithin.

According to still further features in the described preferredembodiments the hydrocolloid and stabilizer are each independentlyselected from the group consisting of natural seaweed extracts, naturalseed gums, natural plant exudates, natural fruit extracts, animals skinand bone extracts, bio-synthetic gums, starches and fibers. According tothe present invention, a fiber is most optimal for use as a thickeningor solidifying agent, whereas the other classes of hydrocolloids arebetter suited for use as emulsifiers and/or stabilizing agents.

According to still further features in the described preferredembodiments (a) the natural seaweed extract is independently selectedfrom the group consisting of carrageenan, alginates, agar, agarose,fucellan and xanthan gum; (b) the natural seed gum is independentlyselected from the group consisting of guar gum, locust bean gum, taragum, tamarind gum and psillium gum; (c) the natural plant exudate isindependently selected from the group consisting of gum arabic,tragacanth, karaya and ghatti; (d) the natural fruit extract isindependently selected from the group consisting of low and highmethoxyl pectins; (e) the animal skin and bone extract is independentlyselected from the group consisting of gelatin A and B and hydrolyzedgelatin; (f) the bio-synthetic gum is independently selected from thegroup consisting of xanthan, gellan, curdian and pullulan; (g) thestarch is independently selected from the group consisting of naturalstarch and chemically, physically and enzymatically modified starch;whereas (h) the fiber is independently selected from the groupconsisting of alpha cellulose, CMC, HPC, HPMG, MC, microcrystallinecellulose and inulin.

According to still further features in the described preferredembodiments the fiber is a nutritional fiber.

According to still further features in the described preferredembodiments the nutritional fiber is inulin.

According to still further features in the described preferredembodiments the inulin is selected from the group consisting of instantgelating inulin and long chain inulin.

According to still further features in the described preferredembodiments the flavor is independently selected from the groupconsisting of butter flavor, butter vanilla flavor, olive flavor, cocoaor chocolate flavor, roasted mushroom flavor, broccoli flavor, celeryflavor, grilled eggplant flavor, asparagus flavor, green bell pepperflavor, raw carrot flavor, fried onion flavor, roasted garlic flavor orartichoke flavor, the preservative is independently selected from thegroup consisting of potassium sorbate, sodium benzoate, lactic acid andcitric acid, the colorant is independently selected from the groupconsisting of carotenoids, riboflavin, corcumin, beet powder, red colorMN and spinach oleoresin, the acid is independently selected from thegroup consisting of citric acid, glucono delta lactone, whereas the saltis independently selected from the group consisting of sodium chlorideand potassium chloride.

According to still further features in the described preferredembodiments the emulsifier is selected from the group consisting oflecithin and sucrose stearate.

According to still further features in the described preferredembodiments the butterlike composition comprises about 5-30 weightpercent fat, less than 5 weight percent saturated fat and ingredientsproviding 50-250 Calories per 100 grams.

According to still further features in the described preferredembodiments the butterlike composition comprises about 15-25 weightpercent oil and 20-40 weight percent fiber, more preferably about 20-30weight percent fiber.

Further according to the present invention there is provided a method ofpreparing a butterlike composition as described above, the methodcomprising the steps of (a) mixing at least one vegetable oil with atleast one emulsifier for obtaining an oil-emulsifier mixture; (b) whilemixing the oil-emulsifier mixture, adding water to the oil-emulsifiermixture at a rate permitting formation of emulsion; (c) while mixing theemulsion, adding an emulsion stabilizer to the emulsion for obtaining astabilized emulsion; (d) while mixing the stabilized emulsion, adding tothe stabilized emulsion a fiber for obtaining a fiber containingemulsion; and (e) pouring the fiber containing emulsion into molds andallowing the fiber containing emulsion to solidify, thereby obtainingthe butterlike composition.

According to still further features in the described preferredembodiments steps (a) through (e) are executed at ambient temperature.

According to still further features in the described preferredembodiments the vegetable oil maintains its chemical make-up throughoutstep (a) to (e).

Further according to the present invention there is provided analternative method of preparing a butterlike composition as describedabove, the method comprising the steps of (a) mixing at least one fiberwith water; (b) while mixing, slowly raising the temperature until thefiber is dissolved or dispersed; (c) while mixing, slowly adding atleast one vegetable oil together with at least one emulsifier to obtaina stabilized emulsion; (d) allowing the stabilized emulsion to coolwhile mixing to obtain a cooled emulsion; and (e) pouring the cooledemulsion of step (d) into molds and allowing the emulsion of step tosolidify, thereby obtaining the butterlike composition. In a preferredembodiment, step (a) is executed at ambient temperature, i.e. at about25° C. In another preferred embodiment, the temperature in step (b) israised to 90-100° C. In yet another preferred embodiment, the emulsionof step (d) is cooled to 60-70° C. Optionally, at least one substanceselected from the group consisting of flavor, preservative, colorant,acid and salt is added. Preferably, at least one vegetable oil maintainsits chemical make-up throughout steps (c) to (e).

It is an object of the present invention to provide a butterlikecomposition which is advantageous for human consumption when comparedwith prior art butterlike products, such as butter and margarine.

It is another object of the present invention to use unmodified oliveoil in a butterlike composition because olive oil consumption has manyadvantages over the consumption of other oils or fats, including indecreasing blood cholesterol levels, reducing the LDL/HDL ratio andthereby reducing the likelihood of developing cardiovascular diseasesassociated with high blood cholesterol levels and LDL/HDL ratios.

It is yet another object of the present invention to provide abutterlike composition which is very low in fat and in Calorie contentas compared with conventional butterlike products.

It is still another object of the present invention to provide abutterlike composition which is, as compared with known solid fat basedfoods, exceptionally low in saturated fat, yet is still maintains itsbutterlike properties.

It is however another object of the present invention to provides abutterlike composition with very high content of nutritional fibers,which are known to have beneficiary effects on human health, includingin reducing blood cholesterol levels, assisting in digestive processes,and reducing the chances of developing intestine and colon cancers.

It is yet another object of the present invention to provide an animalfat free butterlike composition devoid of harmful trans fatty acids,which are present in hydrogenated butterlike compositions such asmargarine.

The present invention successfully addresses the shortcomings of thepresently known configurations by providing a butterlike compositionwhich is low in fat, calories and saturated fat, as compared with priorart products, and which includes unmodified fat derived from vegetableoils and a fiber, preferably a nutritional fiber, both of which are wellknown to be beneficiary to human health.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

The present invention is of a butterlike composition comprising water,unmodified vegetable oil and a hydrocolloid, which is a fiber, whichcomprises at least about 18 weight percent of said composition, whichcan be used for replacing saturated fatty acid rich butterlike productssuch as butter and margarine in human diet. Specifically, the presentinvention can be used to provide a novel unmodified vegetable oil basedbutterlike product, which preserves the oil's quality, its originalmolecular structure, its biological characteristics and its nutritionalvalue, which product is also enriched with a fiber, preferably anutritional fiber.

The principles and operation of a butterlike composition according tothe present invention may be better understood with reference to theaccompanying descriptions and examples.

Before explaining at least one embodiment of the invention in detail, itis to be understood that the invention is not limited in its applicationto the details of construction and the arrangement of the components setforth in the following description or illustrated in the examples. Theinvention is capable of other embodiments or of being practiced orcarried out in various ways. Also, it is to be understood that thephraseology and terminology employed herein is for the purpose ofdescription and should not be regarded as limiting.

Thus, according to the present invention there is provided a butterlikecomposition which includes a solidified emulsion of at least onevegetable oil, water and at least one hydrocolloid which is a fiber.According to a preferred embodiment, the composition contains at leastabout 18 weight percent fiber. According to certain embodiments, thebutterlike composition contains about 18-60 weight percent fiber,preferably about 20-40 weight percent fiber, more preferably about 20-30weight percent fiber. According to yet another preferred embodiment, thebutterlike composition contains about 36% weight percent fiber. Thecomposition according to the present invention has butterlikeproperties, e.g., texture, color, appearance, stability andspreadability.

As used herein in the specification and in the claims below, the term“butterlike” refers to a composition featuring properties similar tothose of butter, margarine, spreads and the like.

As used herein in the specification and in the claims below, the term“vegetable oil” refers to oil extracted from any part of any vegetation(plant), in particular plant seeds.

Thus, any vegetable oil may be used as the source of oil for thebutterlike composition of the present invention. Presently preferredvegetable oils include, but are not limited to, olive oil, cocoa oil,sunflower seed oil, soybean oil, corn oil, sesame oil, peanut oil,coconut oil and palm oil.

Most vegetable oils are liquids at ambient temperature. Of the abovelist of oils these include the olive oil, cocoa oil, sunflower see oil,soybean oil, corn oil, sesame oil and peanut oil.

However, other vegetable oils, such as coconut oil and palm oil, due tohigher saturation of their fatty acids, are semisolids at roomtemperature.

In these cases the oil/fiber ratio in the respective butterlikecomposition is appropriately reduced, i.e., is in the lower end of thepreferred range at about 18-30 weight percent, more preferably at about18-25 weight percent, such that the resulting composition featuresbutterlike properties.

A unique feature of the butterlike composition of the present inventionis that the vegetable oil therein maintains its chemical make-up whilein the composition. In other words, the vegetable oil is not dilutedwith more saturated oils, nor it is undergoing hydrogenation to renderit more saturated. As further detailed hereinunder, solidification ofthe oil(s) employed into a butterlike composition is effected accordingto the present invention by the fiber.

Without in any way limiting the scope of the present invention, atpresent, olive oil, either extra virgin (cold press) or refined (solventextraction), is the preferred source of oil for the butterlikecomposition of the present invention due to its inherent benefits tohuman health.

According to a preferred embodiment of the present invention thebutterlike composition further includes one or more of the followingsubstances: emulsifier, stabilizer, flavor, preservative, colorant,acid, salt, spices and/or other food additives.

Lecithin, which is originated from soybean seeds, is typically used asan emulsifier for mixing together otherwise non-mixable substances suchas oil and water. Lecithin is presently the preferred emulsifier foremulsifying the butterlike composition according to the presentinvention. In another embodiment, the emulsifier is sucrose stearate,which is a non-ionic surfactant sold under the trade name Sisterna SP70(Sisterna C. V., the Netherlands). Depending on the application,emulsifiers, e.g. lecithin, sucrose stearate, etc., are typicallyemployed at low weight percent concentrations, e.g., few, one or lessthan one weight percent.

Hydrocolloids are gelating agents which are employed as emulsifiers,stabilizers and thickeners of foods. When used as emulsifiers and/orstabilizers hydrocolloids are employed at low weight percentconcentration, e.g., fraction of weight percents to few weight percents,depending on the application and hydrocolloid of choice. On the otherhand, when hydrocolloids are used as thickeners (solidifiers) they areemployed at higher weight percent concentration, e.g., typically above10 weight percent and more. Different hydrocolloids have differentproperties and therefore skills are required for selecting theappropriate hydrocolloid(s) and their respective concentration(s) forgiven applications.

Hydrocolloids derived from eight different sources are known. Theseinclude (a) natural seaweed extracts, such as, but not limited to,carrageenan, alginates, agar, agarose, fucellan and xanthan gum; (b)natural seed gums, such as, but not limited to, guar gum, locust beangum, tara gum, tamarind gum and psillium gum; (c) natural plantexudates, such as, but not limited to, gum arabic, tragacanth, karayaand ghatti; (d) natural fruit extracts, such as, but not limited to, lowand high methoxyl pectins; (e) animal skin and bone extracts, such as,but not limited to, gelatin A and B and hydrolyzed gelatin; (f)bio-synthetic gums, such as, but not limited to, xanthan, gellan,curdian and pullulan; (g) starches, such as, but not limited to, naturalstarch and chemically, physically and enzymatically modified starch; and(h) fibers, such as, but not limited to, alpha cellulose, CMC, HPC,HPMC, MC, microcrystalline cellulose and inulin. Inulin is an example ofa nutritional fiber.

As used herein in the specification and claims below, the term“nutritional fiber” and its equivalent term “dietary fiber” both referto fibrous carbonaceous substances which resist hydrolysis by humanalimentary enzymes but are hydrolyzed and fermented by thegastrointestinal microflora.

As nutritional fiber consumption is known to have beneficial effects onhuman health, such as reducing blood cholesterol, assisting indigestion, and preventing cancer of the intestine and colon. Nutritional(or dietary) fiber hydrocolloids are presently the hydrocolloid fibersof choice for solidifying the butterlike composition of the presentinvention, preferably used at a final amount of at least 18 weightpercent, and more preferably 20 weight percent or more.

Inulin, which is a nutritional fiber, is a natural polymer of fructosefound in numerous plants, such as, but not limited to, garlic, salsify,onion and chicory. It includes a chain of fructose units with β2-1bonds), which ends with a glucose unit. Chicory inulin, is commerciallyavailable from COSURCA S.A., Belgium, under the name FIBRULINE™™ orFUBRULINE™. FIBRULINE™ includes short chain inulin (instant inulin) andit is therefore readily gelating at ambient temperature.

Without limiting the scope of the present invention, inulin is presentlythe nutritional fiber of choice for solidifying the butterlikecomposition according to the present invention.

In preferred embodiments inulin is employed in 18-60, more preferably20-45, most preferably 20-40 weight percent, depending on the level ofsaturation of the vegetable oil(s) of choice and the hardness desired.

Gum arabic is a natural food additive obtained from certain varieties ofacacia. It is tasteless, odorless and it is frequently used incommercial food processing to thicken, emulsify and/or stabilize foodssuch as candy, ice cream and sweet syrup.

Guar gum is a gummy substance obtained from plants of the legume genera.Guar gum is typically used as a thickener and/or stabilizer incommercial food processing.

Xanthan gum is produced by fermentation of corn sugar. It is typicallyused a thickener, emulsifier and/or stabilizer of foods such as salad asdressing.

Gum arabic, guar gum, xanthan gum and/or pectin are preferably used incombination in the preferred butterlike composition according to thepresent invention as emulsion stabilizers. They are therefore used atlow concentrations, e.g., below one weight percent (see Table 1 below).

According to a preferred embodiment of the present invention, the flavoris selected from the following: butter flavor in either dry or liquidform (e.g., available from C. Melchers and Co.), butter vanilla flavor.(e.g., available from C. Melchers and Co.), olive flavor (e.g.,available from Frotarum Ltd., Israel and Baltimore Spices, U.S), cocoaor chocolate flavor, and/or vegetable flavor, such as roasted mushroomflavor, broccoli flavor, celery flavor, grilled eggplant flavor,asparagus flavor, green bell pepper flavor, raw carrot flavor, friedonion flavor, roasted garlic flavor or artichoke flavor (e.g., availablefrom Aromes De Bretagne, France).

According to another preferred embodiment of the present invention thepreservative is selected from the following: potassium sorbate, sodiumbenzoate, lactic acid, proprionic acid and citric acid. The preservativeis preferably a natural anti-oxidant.

According to still another preferred embodiment of the present inventionthe colorant is selected from the following: carotenoids, such as, butnot limited to, beta carotene.

According to yet another preferred embodiment of the present inventionthe acid is selected from the following: citric acid and glucono deltalactone (GDL). The acid is employed to keep the pH of the butterlikecomposition according to the present invention below pH 6, preferablybelow pH 5, more preferably below pH 4, more preferably between pH 2.5and pH 4.

According to still another preferred embodiment of the present inventionthe salt is selected from the following: sodium chloride and potassiumchloride. The salt is used to provide salty butterlike compositions.

According to yet another preferred embodiment of the present invention,the butterlike composition further comprises at least one dietarysupplement, optionally in addition to a dietary fiber. In a highlypreferred embodiment, the dietary supplement is red yeast. Bydefinition, red yeast is a mixture of fungal species of the genusMonascus. WO 98/1277 teaches that certain strains of Monsacus spp.contain lovastatin. Lovastatin is a competitive inhibitor of thecholesterol biosynthesis pathway. Red yeast has been used in traditionalChinese medicine for the treatment of indigestion, diarrhea and heartand abdominal pains and in recent times as food coloring due to the redand yellow pigments it produces. According to this preferred embodimentof the present invention, red yeast, in particular red yeast containinga Monascus strain that contains lovastatin, is further incorporated as adietary supplement into the butterlike compositions at an amount rangingfrom 1-24 g/kg, or 0.1-2.4 weight percent. In one mode of thisembodiment, the pigmentation of the red yeast may be left intact forbutterlike compositions, e.g. those in which the red color is notvisible, such as those compositions comprising low amounts of red yeastand those compositions in which the red yeast pigmentation is masked(for example chocolate flavored compositions), or those in which the redcolor is visible and aesthetically acceptable, such as yellowish orwhitish butterlike compositions. In yet another mode of this embodiment,the pigmentation of the red yeast is removed prior to its addition tothe butterlike composition, mainly for aesthetic reasons, for exampleupon addition to a greenish colored butterlike composition comprisingextra virgin olive oil.

The presently most preferred butterlike compositions in accordance withthe teachings of the present invention are described under Example 1below (see Table 1). Example 1 further provides a comparison between thepreferred butterlike compositions of the present invention and prior artbutterlike products (see Tables 2 and 3).

One of the features and advantages of the butterlike compositionaccording to the present invention is its low fat content. Compositionsincluding as low as about 20 weight percent, preferably abut 15-25weight percent, more preferably about 5-30 weight percent fat arereadily prepared following the method steps described hereinunder. Assuch, a composition according to the present invention differs and isadvantageous over prior art butterlike products which contain about40-80 weight percent fat (see Tables 1-3 below).

Similarly, compositions including less than about 5 weight percent,preferably less than about 4 weight percent, more preferably, less thanabout 3 weight percent, most preferably, about 2 weight percent or lesssaturated fat can be readily prepared by appropriate oil selection andfat content selection, because, as already stated hereinabove,unmodified vegetable oil is the sole source for oil in the butterlikecomposition according to the present invention (see Table 2 below).

Because of the low fat content and the high content of dietary fibers,compositions providing 50-250 Calories (kilocalories) per 100 grams arereadily manufacturable, as compared with about 350-700 Calories and moreper 100 grams of prior art butterlike products (see Tables 2-3 below).

One method of preparing a butterlike composition according to thepresent invention preferably includes the following method steps, inwhich, in a first step at least one vegetable oil is mixed with at leastone emulsifier for obtaining an oil-emulsifier mixture.

Thereafter, water is added to the oil-emulsifier mixture at a ratepermitting formation of emulsion.

Then, an emulsion stabilizer is added to the emulsion thus formed forobtaining a stabilized emulsion.

Afterwards, a fiber is added to the stabilized emulsion for obtaining afiber containing emulsion.

Finally, the fiber containing emulsion is poured into molds in a processknown in the art as “filling”, and the fiber containing emulsion isallowed to solidify, thereby the butterlike composition, havingbutterlike properties, is obtained.

The method steps herein described are preferably executed at ambienttemperature, using ingredients equilibrated to ambient temperature.

Another method of preparing a butterlike composition according to thepresent invention includes mixing at least one fiber with water andslowly raising the temperature of said mixture until the fiber isdissolved or dispersed. Thereafter, at least one vegetable oil and oneemulsifier are slowly added to the fiber-water mixture whilst mixinguntil a stabilized emulsion is obtained. A stabilizer is optionallyadded with mixing. Then, while mixing the emulsion is allowed to cool;optionally flavoring and coloring are added to the cooled emulsion. Theemulsion is then poured into molds and allowed to solidify, therebyobtaining the butterlike composition.

Preferably, the first step of mixing the water and fiber is executed at25° C. Preferably, the mixture is then heated to 90-100° C. After thewater-fiber mixture is mixed with oil and emulsifier, the resultantemulsion is preferably cooled to 60-70° C.

According to a preferred embodiment of the invention, substances, suchas but not limited to, flavor, preservative, colorant, acid, salt andother food additives are added to the composition. Such additives arepreferably added only after the emulsion is stabilized, so as to avoiddestabilization effects.

It will be appreciated by one ordinarily skilled in the art thatfollowing the above method steps the oil added to the compositionmaintains its chemical make-up in the solidified butterlike product.Thus, the oil's quality, its original molecular structure, itsbiological characteristics and its nutritional value are preservedthroughout the process and in the final product, the novel butterlikecomposition.

Thus, the present invention provides a butterlike composition which isadvantageous for human consumption when compared with prior artbutterlike products, such as butter and margarine.

First, the use of olive oil has many advantages over the use of otheroils or fats. This is supported by studies which confirm that olive oilrich diet, especially of cold press oil (extra virgin), decreased bloodcholesterol levels, reduces the LDL/HDL ratio and thereby reduces thelikelihood of developing cardiovascular diseases associated with highblood cholesterol levels and LDL/HDL ratios.

Second, the present invention provides a butterlike composition which isvery low in fat and in Calories content as is compared with acceptedbutterlike products. As such, the butterlike composition of the presentinvention is not only healthier, but it is desirous according to thewide spread “thin is beautiful” trend of the Western world.

Third, the present invention provides a butterlike composition which is,as compared with known solid fat based foods, exceptionally low insaturated fat, yet it still maintains its butterlike properties.

Fourth, the present invention provides a butterlike composition withvery high content of nutritional fibers, which are known to havebeneficiary effects on human health, including in reducing bloodcholesterol levels, assisting in digestive processes, and reducing thelikelihood of developing intestine and colon cancers.

Fifth, the present invention provides a butterlike composition devoid ofharmful fat trans acids, which are present in hydrogenated butterlikecompositions such as margarine.

Thus, according to the present invention there is provided a butterlikecomposition which is low in total fat content, Calories and saturatedfat as compared with prior art products and which includes unmodifiedfat derived from vegetable oils and nutritional fibers both arebeneficiary to human health.

EXAMPLES

Reference is now made to the following examples, which together with theabove descriptions, illustrate the invention in a non limiting fashion.

EXAMPLE 1

Olive oil, either extra virgin or purified (250 grams) was mixed withlecithin (7 grams) in a mixer (Stephan, Germany) revolving at 1,400 rpmfor 2.5 minutes. Thereafter, the revolution speed was raised to 3,000rpm and water (preboiled, 600 ml) was gradually added, ensuring theformation of emulsion. While still at high speed, 3 grams of xanthan gumand 5 grams of pectin were added to the resulted emulsion. Then, citricacid (1 gram), glucono delta lactone (GDL, 1 gram), potassium sorbate (1gram), NaCl (20 gram), beta-carotene (0.2 gram) and natural antioxidantwere added and the mixture was mixed for one additional minute at thehigh speed. Thereafter 500 grams of FUBRULINE™ were added and themixture was mixed for additional five minutes at the high speed. Uponadding the FUBRULINE™ the emulsion thickened, then, after the FUBRULINE™dissolved in the water fraction, it reliquified. At this stage themixture was poured into molds and was left to solidify for severalminutes. The resulting solidified composition featured butterlikeproperties. All steps were performed at ambient temperature (which wasabout 20° C.) using ingredients equilibrated to ambient temperature. Theresulting product was stored in the refrigerator. Table 1 belowsummarizes the composition, process parameters, and calculated andmeasured characteristics of the resulting composition.

The resulting composition had butterlike texture and appearance and itbehaved like butter and margarine when it was used as a spread, forbaking and for frying, giving the resulting foods exquisite and uniqueflavor of olive oil.

TABLE 1 Extra virgin Refined olive oil olive oil COMPOSITION WATER 43.25w % 43.25 w % REFINED OLIVE OIL 0.00 w % 18.02 w % EXTRA VIRGIN OLIVEOIL 18.02 w % 0.00 w % FUBRULINE ™ INSTANT 36.04 w % 36.04 w % XanthanGUM 0.22 w % 0.22 w % LECITHIN 0.43 w % 0.43 w % PECTIN 450RF 0.36 w %0.36 w % GDL 0.07 w % 0.07 w % CITRIC ACID 0.07 w % 0.07 w % POTASSIUMSORBATE 0.07 w % 0.07 w % SALT 1.44 w % 1.44 w % BETA-CAROTENE 0.01 w %0.01 w % PROCESS PARAMETERS WATER TEMPERATURE ° C. 20 20 ADDITION DRYMATTER AT ° C. 20 20 FILLING TEMPERATURE ° C. 20 20 STORAGE TEMPERATURE° C. 2-8 2-8 CALCULATED CHARACTERISTICS FAT CONTENT 18.45 w % 18.45 w %DRY MATTER 36.44 w % 36.44 w % CARBOHYDRATE CONTENT 4.60 w % 4.60 w %FIBER CONTENT 34.20 w % 34.20 w % MEASURED CHARACTERISTICS AT 25° C.PENETRATION FORCE (G)* 140-150 140-150 pH** 3.3-3.6 3.3-3.6 HARDNESS***SOFT SOLID SOFT SOLID APPEARANCE STABLE STABLE COLOR YELLOWISH-YELLOWISH- WHITISH WHITISH *Penetration force was determined using apenetrometer. **pH was determined using a pH meter in the liquid state.***Hardness was compared to commercial margarine under the sametemperature.

Tables 2-3 below compare various parameters of butter, margarine, lightmargarine and mayonnaise and an exemplary butterlike composition of thepresent invention. The health benefits inherent to the butterlikecomposition of the present invention are self evident.

TABLE 2 Product Light Butterlike Parameter: Butter Margarine MargarineMayonnaise composition Energy content 717  742  345  659  210  (Cal. per100 grams) Source of fat Milk fat Soy/corn oil Soy/corn oil Soy oilOlive oil Fat (w %) 81 82 39 71 22 Saturated fat (w %) 50 15  7 10   2.1Treatment Purification Hydrogenation Hydrogenation Purification — of fatMolecular structure Mostly Fat trans acid Fat trans acid Mostly notMostly not saturated .50% present present saturated saturatedPolyunsaturated 23 39 15 15 14 fatty acids (w %) Polysaturated  3 25 1341   1.6 fatty acids (w %) Presence of natural Low Low Low Low High antioxidants Nutritional  0  0  0  0 28 fibers (w %) Cholesterol 219  0  036  0 (mg per 100 grams) Uses Baking, spreads Baking, spreads Baking,spreads Spreads, Baking, spreads frying frying frying sauces fryingCarbohydrates (w %)   0.06  0   0.4  3  3 Kosher Dairy Parve Parve ParveParve

TABLE 3 Parameter: Energy Cholesterol (Cal. per Total Saturated (mg per100 Nutritional 100 grams) fat (w %) fat (w %) grams) fibers (w %) Fatsource Product: Margarine 742 82 15.00 0 0 Soy/corn oil Butter 717 8150.00 219 0 Milk fat Mayonnaise 659 71 10.00 36 0 Soy oil Butterlike 21022 2.1 0 28 Olive oil composition

The following table illustrates butterlike compositions according to thepresent invention to which red yeast was added as a dietary supplement.

TABLE 2 Extra virgin olive oil Refined olive oil g w % g w % COMPOSITIONWATER 43.25 42.41 43.25 42.41 REFINED OLIVE OIL 0.00 0.00 18.02 17.67EXTRA VIRGIN OLIVE OIL 18.02 17.67 0.00 0.00 FUBRULINE ™ INSTANT 36.0435.34 36.04 35.34 Xanthan GUM 0.22 0.22 0.22 0.22 RED YEAST 2.00 1.962.00 1.96 LECITHIN 0.43 0.42 0.43 0.422 PECTIN 450RF 0.36 0.35 0.36 0.35GDL 0.07 0.07 0.07 0.07 CITRIC ACID 0.07 0.07 0.07 0.07 POTASSIUMSORBATE 0.07 0.07 0.07 0.07 SALT 1.44 1.41 1.44 1.41 BETA-CAROTENE 0.010.01 0.01 0.01 TOTAL 101.98 g 100 w % 101.98 g 100 w % PROCESSPARAMETERS WATER TEMPERATURE ° C. 20 20 ADDITION DRY MATTER AT ° C. 2020 FILLING TEMPERATURE ° C. 20 20 STORAGE TEMPERATURE ° C. 2-8 2-8CALCULATED CHARACTERISTICS FAT CONTENT 18.45 w % 18.45 w % DRY MATTER36.44 w % 36.44 w % CARBOHYDRATE CONTENT 4.60 w % 4.60 w % FIBER CONTENT34.20 w % 34.20 w %

Extra virgin olive oil was mixed in individual experiments with theingredients and under the process parameters listed in Tables 5-18. Thecalculated and measured characteristics of the resulting compositionsare provided as well.

The resulting compositions were inferior in their butterlike propertiesas compared with those of the compositions of Example 1 above, however,some of these compositions can be used as mayonnaise like soft spreads,gel type spreads, etc.

TABLE 5 Composition Water (w %) 42.80 Extra virgin olive oil (w %) 20.00FUBRULINE ™ INSTANT (w %) 35.00 Xanthan gum (w %) 0.10 Flavor (w %) 1.90Citric acid (w %) 0.04 Potassium sorbate (w %) 0.20 Process parametersWater temperature ° C. 80 Addition of dry matter at ° C. 80Pasteurization temperature ° C. 80 Pasteurization time (min) 5 Fillingtemperature ° C. 80 Storage temperature ° C. 20 Calculatedcharacteristics Fat content (w %) 20.00 Dry matter (w %) 36.57Carbohydrate content (w %) 4.01 Fiber content (w %) 31.50 Measuredcharacteristics at 25 ° C. Penetration force (G) 130 pH 2.9 HardnessSoft Appearance Stable Color Yellow Spreadability Smooth

TABLE 6 Composition Water (w %) 61.30 Extra virgin olive oil (w %) 20.00FIBRULINE ™ LC (w %) 16.50 Xanthan gum (w %) 0.10 Flavor (w %) 1.90Citric acid (w %) 0.04 Potassium sorbate (w %) 0.20 Process parametersWater temperature ° C. 80 Addition of dry matter at ° C. 80Pasteurization temperature ° C. 80 Pasteurization time (min) 5 Fillingtemperature ° C. 80 Storage temperature ° C. 20 Calculatedcharacteristics Fat content (w %) 20.00 Dry matter (w %) 18.22Carbohydrate content (w %) 2.24 Fiber content (w %) 15.68 Measuredcharacteristics at 25° C. Penetration force (G) 100 pH 2.9 Hardness SoftAppearance EW of drops Color Yellow Spreadability Smooth

TABLE 7 Composition Water (w %) 56.80 Extra virgin olive oil (w %) 20.00FIBRULINE ™ LC (w %) 21.00 Xanthan gum (w %) 0.10 Flavor (w %) 1.90Citric acid (w %) 0.04 Potassium sorbate (w %) 0.20 Process parametersWater temperature ° C. 80 Addition of dry matter at ° C. 80Pasteurization temperature ° C. 80 Pasteurization time (min) 5 Fillingtemperature ° C. 80 Storage temperature ° C. 20 Calculatedcharacteristics Fat content (w %) 20.00 Dry matter (w %) 22.61Carbohydrate content (w %) 2.33 Fiber content (w %) 19.95 Measuredcharacteristics at 25° C. Penetration force (G) 140 pH 2.9 Hardness SoftAppearance EW of drops Color Yellow Spreadability Smooth

TABLE 8 Composition Water (w %) 52.80 Extra virgin olive oil (w %) 20.00FIBRULINE ™ LC (w %) 25.00 Xanthan gum (w %) 0.10 Flavor (w %) 1.90Citric acid (w %) 0.04 Potassium sorbate (w %) 0.20 Process parametersWater temperature ° C. 80 Addition of dry matter at ° C. 80Pasteurization temperature ° C. 80 Pasteurization time (min) 5 Fillingtemperature ° C. 80 Storage temperature ° C. 20 Calculatedcharacteristics Fat content (w %) 20.00 Dry matter (w %) 26.51Carbohydrate content (w %) 2.41 Fiber content (w %) 23.75 Measuredcharacteristics at 25° C. Penetration force (G) 240-250 pH 2.9 HardnessGelled Appearance EW of drops Color Yellow Spreadability Smooth

TABLE 9 Composition Water (w %) 56.80 Extra virgin olive oil (w %) 20.00FIBRULINE ™ LC (w %) 25.00 Xanthan gum (w %) 0.10 Flavor (w %) 1.90Citric acid (w %) 0.04 Potassium sorbate (w %) 0.20 Process parametersWater temperature ° C. 80 Addition of dry matter at ° C. 80Pasteurization temperature ° C. 80 Pasteurization time (min) 5 Fillingtemperature ° C. 70 Storage temperature ° C. 8 Calculatedcharacteristics Fat content (w %) 20.00 Dry matter (w %) 22.61Carbohydrate content (w %) 2.33 Fiber content (w %) 19.95 Measuredcharacteristics at 25° C. Penetration force (G) 120-125 pH 29 HardnessSoft gel Appearance Stable Color White Spreadability Very smooth

TABLE 10 Composition Water (w %) 52.80 Extra virgin olive oil (w %)20.00 FIBRULINE ™ LC (w %) 25.00 Xanthan gum (w %) 0.10 Flavor (w %)1.90 Potassium sorbate (w %) 0.20 Process parameters Water temperature °C. 80 Addition of dry matter at ° C. 75 Pasteurization temperature ° C.75 Pasteurization time (min) 7 Filling temperature ° C. 70 Storagetemperature ° C. 8 Calculated characteristics Fat content (w %) 20.00Dry matter (w %) 26.51 Carbohydrate content (w %) 2.41 Fiber content (w%) 23.75 Measured characteristics at 25° C. Penetration force (G)200-220 pH 2.9 Hardness Gelled Appearance Stable Color YellowSpreadability Smooth

TABLE 11 g w % Composition Water 42.80 61.58  Extra virgin olive oil20.00 28.78  Gum arabic 3.00 4.32 Xanthan gum 1.00 1.44 Flavor 1.90 2.73Citric acid 0.40 0.58 Potassium sorbate 0.40 0.58 Total 69.5 g 100%Process parameters Water temperature ° C. 80 Addition of dry matter at °C. 75 Pasteurization temperature ° C. 75 Pasteurization time (min) 7Filling temperature ° C. 70 Storage temperature ° C. 8 Calculatedcharacteristic: Fat content (w %) 28.78 Dry matter (w %) 8.27 Measuredcharacteristics at 25° C. Penetration force (G) 120 pH 2.9 HardnessGelled Appearance Stable Color White Spreadability Smooth

TABLE 12 g w % Composition Water 42.80 60.71  Extra virgin olive oil20.00 28.37  Gum arabic 4.00 5.67 Xanthan gum 1.00 1.42 Flavor 1.90 2.70Citric acid 0.40 0.57 Potassium sorbate 0.40 0.57 Total 70.5 g 100%Process parameters Water temperature ° C. 80 Addition of dry matter at °C. 75 Pasteurization temperature ° C. 75 Pasteurization time (min) 7Filling temperature ° C. 70 Storage temperature ° C. 8 Calculatedcharacteristics Fat content (w %) 28.37 Dry matter (w %) 9.57 Measuredcharacteristics at 25° C. Penetration force (G) 110 pH 2.9 HardnessGelled Appearance Stable Color White Spreadability Smooth

TABLE 13 g w % Composition Water (g) 42.80 59.03  Extra virgin olive oil(g) 20.00 27.59  Gum arabic (g) 4.00 5.52 Xanthan gum (g) 1.00 1.38Starch (g) 2.00 2.76 Flavor (g) 1.90 2.62 Citric acid (g) 0.40 0.55Potassium sorbate (g) 0.40 0.55 Total 72.5 g 100% Process parametersWater temperature ° C. 80 Addition of dry matter at ° C. 75Pasteurization temperature ° C. 80 Pasteurization time (min) 5 Fillingtemperature ° C. 80 Storage temperature ° C. 20 Calculatedcharacteristics Fat content (w %) 27.59 Dry matter (w %) 12.07 Measuredcharacteristics at 25° C. Penetration force (G) 120 pH 3.4 Hardness SoftAppearance Stable Color White Spreadability Coarse

TABLE 14 g w % Composition Water 42.80 59.44  Extra virgin olive oil20.00 27.78  Gum arabic 4.00 5.56 Xanthan gum 1.00 1.39 Gelatin 1.502.08 Flavor 1.90 2.64 Citric acid 0.40 0.56 Potassium sorbate 0.40 0.56Total 72.0 g 100% Process parameters Water temperature ° C. 80 Additionof dry matter at ° C. 75 Pasteurization temperature ° C. 80Pasteurization time (min) 5 Filling temperature ° C. 80 Storagetemperature ° C. 20 Calculated characteristics Fat content (w %) 27.78Dry matter (w %) 11.46 Measured characteristics at 25° C. Penetrationforce (G) 160 pH 3 Hardness Gelled Appearance Stable Color WhiteSpreadability Smooth

TABLE 15 g w % Composition Water 42.80 59.03  Extra virgin olive oil20.00 27.59  Gum arabic 4.00 5.52 Xanthan gum 1.00 1.38 Carrageenan 2.002.76 Flavor 1.90 2.62 Citric acid 0.40 0.55 Potassium sorbate 0.40 0.55Total 72.5 g 100% Process parameters Water temperature ° C. 80 Additionof dry matter at ° C. 75 Pasteurization temperature ° C. 80Pasteurization time (min) 5 Filling temperature ° C. 80 Storagetemperature ° C. 20 Calculated characteristics Fat content (w %) 27.59Dry matter (w %) 12.07 Measured characteristics at 25° C. Penetrationforce (G) 140 pH 3.2 Hardness Gelled Appearance Stable Color WhiteSpreadability Smooth

TABLE 16 g w % Composition Water 42.80 59.03  Extra virgin olive oil20.00 27.59  Gum arabic 4.00 5.52 Xanthan gum 1.00 1.38 Alginate 2.002.76 Flavor 1.90 2.62 Citric acid 0.40 0.55 Potassium sorbate 0.40 0.55Total 72.5 g 100% Process parameters Water temperature ° C. 80 Additionof dry matter at ° C. 75 Pasteurization temperature ° C. 80Pasteurization time (min) 5 Filling temperature ° C. 80 Storagetemperature ° C. 20 Calculated characteristics Fat content (w %) 27.59Dry matter (w %) 12.07 Measured characteristics at 25° C. Penetrationforce (G) 170 pH 3 Hardness Gelled Appearance Stable Color WhiteSpreadability Smooth

TABLE 17 g w % Composition Water 42.80 58.63  Extra virgin olive oil20.00 27.40  Gum arabic 4.00 5.48 Xanthan gum 1.00 1.37 LBG 2.50 3.42Flavor 1.90 2.60 Citric acid 0.40 0.55 Potassium sorbate 0.40 0.55 Total73 g 100% Process parameters Water temperature ° C. 80 Addition of drymatter at ° C. 75 Pasteurization temperature ° C. 80 Pasteurization time(min) 5 Filling temperature ° C. 80 Storage temperature ° C. 20Calculated characteristics Fat content (w %) 27.40 Dry matter (w %)12.67 Measured characteristics at 25° C. Penetration force (G) 180 pH3.2 Hardness Gelled Appearance Stable Color White Spreadability Smooth

TABLE 18 g w % Composition Water 42.80 60.03  Extra virgin olive oil20.00 28.05  Gum arabic 4.00 5.61 Xanthan gum 1.80 2.52 Flavor 1.90 2.66Citric acid 0.40 0.56 Potassium sorbate 0.40 0.56 Total 71.3 g 100%Process parameters Water temperature ° C. 80 Addition of dry matter at °C. 75 Pasteurization temperature ° C. 80 Pasteurization time (min) 5Filling temperature ° C. 80 Storage temperature ° C. 20 Calculatedcharacteristics Fat content (w %) 28.05 Dry matter (w %) 10.59 Measuredcharacteristics at 25° C. Penetration force (G) 160 pH 3.2 HardnessGelled Appearance Stable Color White Spreadability Smooth

Although the invention has been described in conjunction with specificembodiments thereof, it is evident that many alternatives, modificationsand variations will be apparent to those skilled in the art.Accordingly, it is intended to embrace all such alternatives,modifications and variations that fall within the spirit and broad scopeof the appended claims.

What is claimed is:
 1. A butterlike composition comprising a solidifiedemulsion of: at least 20% weight percent of at least one vegetable oil,water, at least one inulin fiber at an amount of at least 18% weightpercent, and at least one dietary supplement of red yeast, and whereinsaid composition has butterlike properties.
 2. The butterlikecomposition of claim 1, wherein red yeast is at an amount of about0.1-2.4 weight percent.
 3. A method of preparing a butterlikecomposition comprising; (a) mixing at least one vegetable oil with atleast one emulsifier to obtain an oil-emulsifier mixture; (b) whilemixing said oil-emulsifier mixture, adding water to said oil-emulsifiermixture at a rate permitting formation of an emulsion; (c) while mixingsaid emulsion, adding an emulsion stabilizer to said emulsion to obtaina stabilized emulsion; (d) while mixing said stabilized emulsion, addingto said stabilize emulsion at least one hydrocolloid containingemulsion; (e) pouring said hydrocolloid containing emulsion into moldsand allowing said hydrocolloid containing emulsion to solidify, therebyobtaining the butterlike composition; and further comprising adding tosaid emulsion at least one dietary supplement of red yeast.
 4. Thebutterlike composition of claim 3, wherein red yeast is at an amount ofabout 0.1-2.4 weight percent.